Countdown to PF3: Meet the Fair Food Farmstand

Philly Farm & Food Fest is almost here! A partnership of PASA and Fair Food, the event brings together regional farmers, unique food producers, and sustainable businesses and organizations. We're counting down the days to Sunday, April 14 with videos of exhibitors you can expect to find at this year's PF3. To learn more about the event, check out our exclusive event guide. And don't forget to buy your tickets. See you there!

If you’re a regular at Reading Terminal Market, you know that the Fair Food Farmstand is the place to get the best in local produce and goods like eggs, milk, meat and honey. And even better, the knowledgable staff - like Shivon Pearl - can share the stories of the people who produce the food we're eating. This year, stop by Fair Food's exhibitor booth to meet their friendly staff and learn more about shopping or volunteering with Fair Food. Who knows? – they might even have some of Shivon’s favorite, Tait Farm’s Sour Cherry Jam, to share.

A Condiment for Every Season: Kennett chef releases line of chutneys and spreads for Fair Food

Chef Brian Ricci has worked in kitchens across the country, mastered English, French, Indian, and Middle Eastern cuisines, and, at his current post as executive chef for Philly’s Kennett Restaurant, become an authority on cooking seasonable, sustainable and locally sourced fare. His new line of condiments—called NIFTY—which arrived at the Fair Food Farmstand last month, feature local ingredients and draw on his wide range of exotic and familiar culinary inspirations.

Now on sale for the winter season:

  • Ginger Ketchup, a spicy topping or dip made from Jersey Fresh canned tomatoes and seasoned with nigella seed, ginger, sugar and chilies. $5.99/jar
  • English Chutney, a robust, molasses-based root vegetable chutney made with locally sourced vegetables (particularly delicious when paired with English-style cheddars). $5.50/jar
  • Apple Chutney, a sweet-tart chutney made with apples from Three Springs Fruit Farm in Aspers, Pa. (the perfect accompaniment for bloomy rind cheeses). $5.50/jar

For the spring and summer seasons products will include violet mustard, made with concord grapes from Culton Organics in Silver Spring, Pa.; peach chutney, made with peaches from Three Springs Fruit Farm in Aspers, Pa.; and extra-virgin olive oil whipped cream, a savory topping for fresh summer tomatoes, made with local cream and milk.

Fair Food Farmstand is located at the Reading Terminal Market (12th and Arch Streets), Hours: Mon.-Sat. 8 a.m.-6 p.m., Sun. 9 a.m.-5 p.m.

Kennett Restaurant, 848 S. 2nd St., kennettrestuarant.com

PEGGY PAUL is a freelance editor, writer, and recipe developer (and part-time produce peddler) living in Philadelphia. On her blog, AnUnstillLife.com she shares seasonal recipes, cooking tips and inspirations.

On the Shoulders of Giants: Four people who kick-started the Philadelphia food movement

April 1, 2012, 10:45 a.m. The line outside the Pennsylvania Convention Center was growing. Parents with strollers, young professionals, older couples, eco-conscious hippies and families in Phillies shirts were all patiently waiting for 11 a.m. Apparently the 1,100 pre-sold tickets were no fluke. The Philly Farm & Food Fest was attracting a crowd.
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